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Apple Vegetable Casserole

Of course, apples are good for you. They are very low in saturated fat, cholesterol, and sodium, and are a good source of dietary fiber and vitamin C. And they aren’t just for dessert. Here is Phyllis Kilcherman’s recipe for a vegetable casserole with apples, which she says is great for church dinners or family reunions.

This recipe is featured in the October 2013 issue of Traverse, Northern Michigan’s Magazine.


  • 4 Gravenstein, Mother, or any other tart apples, cut into chunks
  • 3 cups zucchini, diced
  • 3 cups stewed tomatoes
  • 2 tablespoons minced chives
  • 2 cups sliced water chestnuts
  • 3 slices bread, toasted and crumbled
  • 1 pound ground beef
  • 1 large onion, peeled and diced
  • 1 cup mozzarella cheese
  • Salt and freshly ground pepper to taste


In a large casserole, combine apples, zucchini, tomatoes, chives, water chestnuts and crumbled toast. In a skillet, brown ground beef and onion over medium heat. Cook until onions are wilted. Drain fat from mixture. Combine meat and vegetable mixture. Add salt and pepper to taste. Bake in preheated 375-degree oven for 1 hour or until vegetables are tender.

Top with cheese and some butter if desired. Return to oven and bake until cheese is bubbly. Expect many compliments.